Hydrolysed Proteins
Also known as: hydrolysed protein
Hydrolysed proteins are GRAS as a class but the umbrella term obscures the protein source (potential allergen) and process. Acid hydrolysis can produce 3-MCPD esters — EU has set limits and FDA has issued guidance.
What it is
Generic umbrella for proteins broken down via acid, enzyme, or alkaline hydrolysis into peptides and amino acids.
Flavor enhancer, source of free glutamate, protein source.
Why it's flagged
- Acid-hydrolyzed forms can contain 3-MCPD esters (EU has set limits, FDA guidance issued)
- Common allergen source (soy, wheat, milk depending on origin)
What regulators actually say
"FDA monitors 3-MCPD and glycidyl esters in food and supports international risk assessment."
"EFSA established a TDI of 2 µg/kg bw for 3-MCPD and its fatty acid esters."
Regulatory status
United States — FDA
GRAS as protein hydrolysate; FDA guidance on 3-MCPD
European Union — EFSA
EC 1881/2006 and amendments set 3-MCPD limits
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